Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Duck rillettes
Save recipe

Duck rillettes

Duck rillettes
Save recipe

2 hrs 10 mins
Not Too Tricky

serves 2

nutrition per serving

Calories

g

Fat

g

Saturates

0

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Laura Fyfe

Ingredients

2 duck legs

250g duck fat

2 cloves of garlic

5 sprigs of fresh thyme

50g shelled pistachios

50g sultanas

1 teaspoon shallot vinegar

Method

  1. Preheat the oven to 150ºC/gas 2.
  2. Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs.
  3. Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.
  4. Once cool, discard the skin and shred the meat off the bone.
  5. Roughly chop and mix in the pistachios and sultanas, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture – this should be about 2 tablespoons. Season to taste.
  6. Delicious served with sourdough toast.

Tags